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Moroccan Peach Roasted Chicken
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Prep Time:
25 minutes
Cook Time:
35 minutes
Total Time:
60 minutes
Sweet and juicy chicken paired perfectly with white rice, inspired by a traditional Djedjad recipe with a delicious twist using apricots.
Ingredients:
  • 0.25 cup margarine or butter
  • 0.25 cup honey
  • 1 teaspoon rose water
  • ground black pepper to taste
  • 4 pounds bone-in chicken pieces, with skin
  • 1 pound fresh peaches, pitted and sliced
  • 0.5 cup toasted slivered almonds
Instructions:
  • Preheat your oven to a toasty 425 degrees F (220 degrees C).
  • Combine margarine, honey, rose water, salt, and pepper in a glass measuring cup. Microwave for 30 seconds until margarine melts. Pour the mixture over chicken in a baking dish. Stir to coat chicken. Bake in the oven.
  • Uncover and bake in the preheated oven until the chicken pieces are golden brown, approximately 15 minutes. Lower the oven temperature to 350 degrees F (175 degrees C). Place the peaches in the dish and dust with sugar. Roast until the chicken is fully cooked, around 20 minutes longer.
  • Transfer the chicken to a serving dish and drizzle the flavorful pan juices on top. Sprinkle with slivered almonds for an elegant finishing touch.

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